3 Michelin Star Mashed Potatoes | Chef Jean-Pierre

Summary by Krater

Chef Jean-Pierre demonstrates how to make 3-star Michelin-style mashed potatoes using Yukon Gold potatoes, plenty of butter, milk, and a potato ricer and tamis for a smooth texture.

From the video

Answers: How do you make 3-star Michelin-quality mashed potatoes?

• Mashed potato recipe
• Potato ricer technique
• Tamis straining method
• Butter incorporation in mashed potatoes

Ingredients

• 3 lb Yukon Gold potatoes
• salt
• 3/4 cup milk
• 3/4 lb butter

What it concludes

• Cooking potatoes in their skins in salted cold water prevents excess water absorption.
• Passing potatoes through a potato ricer and then a tamis transforms their texture to be smooth as silk.
• Hot milk should be added to hot potatoes rather than cold milk.
• Mashed potatoes require an equal amount of butter to potatoes for 3-star Michelin quality.